_ tying them at both ends, and lay them for twenty
four Hours in a Pickle of Wine and Salt, and taking them out from thence,
hang them in a Chimney where they may be well smoak'd with a Wood-Fire, or
burning Saw-dust for twenty-four hours, or longer if you please, provided
you have allow'd Salt and Spices enough. When you would use them, boil them
gently in White-wine, with a Bunch of Sweet Herbs; or in Water, with one
third part White-wine, and Sweet-Herbs. These are served cold at the Table,
and eat very well.
The Boars that were put up for Brawn, are now fit to kill. It is to be
observ'd, that what is used for Brawn, is the Flitches only, without the
Legs, and they must have the Bones taken out, and then sprinkled with Salt,
and lay'd in a Tray, or some other thing, to drain off the Blood; when this
is done, salt it a little, and roll it up as hard as possible, so that the
length of the Collar of Brawn be as much as one side of the Boar will bear,
and to be, when it is rolled up, about nine or ten Inches diameter. When
you have rolled up your Collar as close as you can, tye it with Linnen
Tape, as tight as possible, and then prepare a Cauldron with a large
Quantity of Water to boil it: In this boil your Brawn till it is tender
enough for a Straw to pass into it, and then let it cool; and when it is
quite cold, put it in the following Pickle.
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